Oatmeal Chocolate Chip Muffins
Oatmeal Chocolate Chip Muffins are gluten-free and made of oats. The chocolate chips and loads of vanilla make them a dessert-like treat.
I just keep making oatmeal muffins. I have so many different recipes for them now, but I just love them! Instead of using flour, these hearty muffins use oats – a mix of rolled oats and oat flour. This means the muffins are gluten-free, but also higher in fiber.
I will often have them for breakfast, or a hearty snack, or add them to my kids’ lunch boxes. Oddly enough, when it first occurred to me to make oatmeal muffins, the flavor I wanted to make was chocolate chip. For whatever reason, that didn’t happen and I made several other flavors before I got around to making the chocolate chip version.
But the dessert-like Oatmeal Chocolate Chip Muffins are here now, and they’re just as good as I’d hoped they would be. I used mini chocolate chips (which I always prefer for muffins) and a generous amount of vanilla to give them chocolate chip cookie vibes. They follow the same basic method as the rest of my oatmeal muffins, which is a little different from making regular flour-based muffins. If you’ve never made them before, this is a great flavor to start with.
How to Make Oatmeal Chocolate Chip Muffins
Start by grinding half of the oats. While you can use a mini food processor for this, I find that a coffee grinder does a better job. Depending on the size of your grinder, you might have to do it in two batches.
Add the ground oats to a large bowl (or the bowl of your stand mixer) with the rolled oats, brown sugar, baking powder, baking soda, and salt. Whisk to combine. In a smaller bowl (or large measuring cup), whisk together the Greek yogurt, milk, canola oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix on low speed with a hand mixer (or stand mixer) until the dry ingredients are incorporated. Increase the speed to high and mix for two more minutes. Cover the bowl with plastic wrap (or a lid or clean, damp towel) and place in the fridge for at least an hour to rest.
Prepare a 12-cup muffin pan by lining the cups with paper or silicone liners or by generously greasing the cups. Remove the bowl of muffin batter from the fridge and fold in the chocolate chips. Distribute the batter evenly among the 12 cups. Sprinkle the tops of the muffin batter with additional chocolate chips or turbinado sugar if desired.
Bake the muffins until a toothpick inserted into the center of a muffin comes out with crumbs clinging to it. Allow the muffins to cool for at least 10 minutes before serving.
To store the muffins, remove them from the muffin cups and allow them to cool completely on a wire rack. Once cool, place the muffins in an airtight container or zipper bag. Store the muffins at room temperature for up to 2 days, or in the freezer for an extended period of time. Thaw at room temperature or in the microwave before eating.
Oatmeal Chocolate Chip Muffins Ingredients
- Rolled oats – Don’t substitute instant or steel-cut oats here. You will be grinding half of the oats into oat flour using a clean coffee grinder (alternatively, you can use store-bought oat flour if you already have it), and keeping the rest whole.
- Brown sugar – I used dark brown sugar, because that’s what I happened to have. Light brown sugar will work just fine, too.
- Baking powder
- Baking soda
- Table salt
- Plain or vanilla Greek yogurt – this will combine with the milk to create a buttermilk substitute. Alternatively, you could replace both with 1 cup of regular (non-Greek) yogurt, buttermilk, or soured milk. Use a dairy-free yogurt or soured dairy-free milk to make this recipe dairy-free.
- Milk – any milkfat percent or a dairy-free milk alternative will be fine.
- Canola oil – or use any other neutral-flavored cooking oil
- Large eggs
- Vanilla extract
- Chocolate chips – I prefer mini chocolate chips for muffins, but regular-size will work too. You can also sprinkle a few extra on top of the muffins before baking if desired (or use sanding or turbinado sugar). Make sure to use dairy-free chocolate chips if you plan to make these muffins dairy-free.
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Oatmeal Chocolate Chip Muffins Nutrition Notes
The nutrition information in the recipe below is for one muffin if you use the recipe to make 12 muffins. If you make more (smaller) or fewer (larger) muffins, the nutrition information will vary accordingly.
These muffins are gluten-free, as long as the oats you are using are labeled as gluten-free. However, keep in mind that many people who require a gluten-free diet are not able to tolerate oats, so make sure to check before serving.
To make these muffins dairy-free, replace the Greek yogurt and milk with your favorite dairy-free yogurt or soured dairy-free milk. Also, make sure to use dairy-free chocolate chips.
Oatmeal Chocolate Chip Muffins
Equipment
Ingredients
Instructions
- Add 1 ¼ cups (102 ½ g) rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
- Whisk together the ground oats, the remaining 1 ¼ cups (102 ½ g) rolled oats, ¾ cup (165 g) brown sugar, 1 Tablespoon (12 g) baking powder, 1 teaspoon (4 g) baking soda, and ½ teaspoon (3 g) table salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together ½ cup (114 g) plain or vanilla Greek yogurt, ½ cup (122 g) milk, ¼ cup (56 g) canola oil, 2 large eggs, and 2 teaspoons (8 g) vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
- Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners or greasing the cups with neutral-flavored cooking oil. Fold ½ cup (90 g) chocolate chips into the batter with a spatula. Divide the batter evenly among the muffin cups. Top each muffin with a sprinkle of extra chocolate chips or turbinado sugar, if desired.
- Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.
Nutrition
Notes
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Made these yesterday with note adjustment of 1c cultured cashew milk leftover from making butter. Taste is very good, muffins have nice texture & moist. Maybe a spice addition would make them 5 stars for me.
I’m going back on my original 4 star rating after tasting the next day. The muffins completely fell apart unlike the day of baking when they were at least somewhat keeping together .
I’m hoping the Oatmeal Pumpkin Spice Muffins recipe will work better.
Sorry to hear they fell apart for you. It’s possible that this may be due to the milk substitution. Since these muffins are already lower in protein than regular (flour-based) muffins due to the fact that they are gluten-free, the even lower protein cashew milk may have contributed to the muffins falling apart. While I have tried oat-based recipes with some dairy-free milks and had success, I haven’t specifically tried cashew milk. Also make sure to cool the muffins completely before storing in any kind of sealed container, as any excess steam will likely soften them. Please let me know how the Pumpkin Spice version works out for you 🙂